Bake gizzards at 275\u00b0 for 3-4 hours or until tender -- let cool.
Remove all fat from the gizzards & cut into bite-size pieces.
For the BRINE:
Combine the vinegar, sugar, pickling spice, dry mustard & the gizzards in a stainless steel pan.
Bring to a boil & let simmer for 10 minutes.
Place the gizzards in a 1 gallon jar in layers with the sliced onion & lemon.
Pour the brine over & let set for about 5-7 days.
ENJOY!
he strings on, place the pickled turkey roast in clean water and
Saute onion, celery and green pepper.
Add sausage.
Combine turkey gizzards, turkey necks and turkey livers.
Gradually add bread crumbs with enough turkey broth to moisten the stuffing. Add seasonings and butter.
Add crushed pecan followed by mushroom gravy.
Mix thoroughly.
Place in casserole dish and place in oven at 350\u00b0 for 30 minutes.
he fresh pork sausage and gizzards, along with the margarine,
ultry seasoning.
Thaw your turkey in the refrigerator (takes
Finely chop the livers, heart & gizzards. SAVE THE COOKING BROTH! Discard
To make the turkey burgers, heat 2 tsp oil
ZARD PREVENTION WHEN DEEP-FRYING TURKEY. I STRONGLY RECOMMEND PREPARE
turkey in a large colander in sink; REMOVE neck and gizzards
tir.
Add the chicken/ turkey gizzards and stir and cover with
Your broth should contain the celery and onions from the cooking of the chicken or turkey.
If not, add seasonings to taste. Stir flour in 3/4 cup of water.
Let broth come to boil; stir flour into broth.
Stir continuously until smooth with a wire whip or stirrer.
Put a couple of drops of yellow food coloring in.
Chop the gizzards and boiled eggs; add to the gravy.
Salt and pepper to taste.
Remove tough outer skin from gizzards.
Place gizzards and livers in food
Using a small, sharp knife, remove tough outer skin from gizzards by scraping meat from skin.
Keep blade of knife at an angle against skin as you scrape.
Place gizzards and livers in a food processor fitted with the steel blade; process until pureed.
her wattages.
Wash the turkey thoroughly inside and out, let
To cook the Turkey, put everything into a large
bring the water (or broth), turkey parts, shredded carrot, celery and
to the cavity of the turkey. Tie legs together with kitchen
ugar.
Meanwhile, season the turkey with salt and black pepper
ver medium-high and cook turkey thighs, starting skin-side down
ettle or Dutch oven place turkey bones, water -- down through to